NOLA Burger

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


Crawfish Etoufee Stuffing
1/2 stick butter
1/4 cup Colavita Extra Virgin Olive Oil
1 1/2 cup trinity(onion,celery,green peppers)prepackaged or equal amounts of each
2 Tblsp all purpose flour
3/4 cup water
1/4 cup Sutter Home Pinot Grigio
12 oz crawfishtails with liquid
3/4 tsp salt
2-4 dashes of hot sauce
1/4 cup chopped green onions
1/4 cup chopped fresh flat leaf parsley
1 Tblsp Shrimp/Crab Boil Concentrate
Creamed Spinach
1 large prewashed/ready to eat package of Baby Spinach
1 Tblsp Colavita Extra Virgin Olive Oil
1 Tblsp butter
1 tsp chopped garlic
1 Tblsp chopped shallots
1/4 cup chopped green onoins
1 tsp salt
1/2 tsp pepper
1/8-1/4 tsp cheyenne pepper
1/4 cup heavy whipping cream
3/4 cup parmesean cheese 
2 lbs freshly ground chuck
2 tsp Creole Seasoning
2 tsp Seasoning (garlic,pepper,salt)
Vegetable oil for brushing the grill rack
Water soaked hickory chips to add to grill
6 Pistolette rolls or deli hamburger buns if pistolette rolls are not available
Butter to brush buns with
3 large red peppers sliced and grilled
Remoulade Mayonaise



Directions Preheat gas grill to medium-high heat with water soaked hickory chips or prepare a medium-hot fire and add water soaked hickory chips To make crawfish etoufee, mix crawfish tails with salt, hot sauce, and crab boil. Set this mixture aside. melt butter and extra virgin olive oil in fire proof skillet. Add trinity and cook till translucent(8-10 min). Sprinkle with flour and stir to blend until mixture thickens. Add water and wine and continue to heat until mixture reduces by 1/2. Add crawfish, green onions, and parsley to mixture and cook for 10-15 minutes. Take off heat and allow to cool completely. To make creamed spinach mixture, melt butter and extra virgin olive oil togetrherin a fire proof skillet/pan. Add garlic, shallots and green onions to pan. Cook for 5-7 min. Add heavy whipping cream and heat thru. Add spinach and allow to wilt. Mix in salt, pepper, cheyenne, and parmesean cheese. Let cheese melt. Take off heat and cover. Reheat just before placing on burgers on grill. To make patties, combine beef, Creole Seasoning, and Seasoning in a large bowl. Divide into 6 equal parts and form patties to fit rolls. Create an opening in each patty and stuff with 1 Tblsp of crawfish etoufee stuffing and pinch closed. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and grill until cooked medium to medium well or 6-9 min on each side. During the last few mintes of cooking, place sliced red peppers on grill for 1-2 min for added flavor or may use raw. Brush rolls with butter and place cut side up to lightly toast. To assemble burgers, place generous amount of remoulade mayonaise on both portions of bun. Place 1 heaping Tblsp of creamed spinach mixture on bottom portion of bun, a patty, 3 slices of red peppers, 1 heaping Tblsp of creamed spinach on top. Place top portion of bun or roll and serve. Makes 6 burgers ChristY, Northport, Alabama